This is the recipe as written but as I mentioned above, you could use less cheese. If you are unable to find burrata, I would use fresh ricotta or soft goat cheese rather than mozzarella. If this recipe seems overly fussy for what is essentially a tomato and bread salad, please proceed and make it. It’s worth the effort.

Preheat the oven to 375°F. Cut the crust off the bread and tear the remaining loaf into rustic 1-inch pieces. Using your hands, toss the pieces with 2 tablespoons olive oil, squeeze the bread gently to help it absorb the oil. Toast on a baking sheet 12 to 15 minutes, stirring a few times, until the croutons are golden brown and crispy on the outside but still a little soft and tender inside.

Using a mortar and pestle, pound the oregano, garlic, and a heaping 1/4 teaspoon salt to a paste. Transfer to a bowl and stir in the vinegars. Whisk in the remaining 6 tablespoons olive oil and taste for balance and seasoning. (DT:If you don’t have a mortar and pestle, place the garlic on a cutting board and sprinkle the salt over it. Using the side of your knife, smoosh the garlic and salt together until you get a paste. Then cut the oregano very finely into the paste.)

Stem the cherry tomatoes and cut them in half. Core the heirloom tomatoes. Cut half of them into wedges and set them aside. Then one by one, hold the remaining tomatoes on their sides and cut them into 1/2-inch-thick slices. Season the slides with the fleur de sel and some pepper. Place the slices overlapping on a large platter, spoon a little of the vinaigrette over them, and scatter a little basil on top.

Cut the burrata into twelve slices, and tuck them in and around the slabs of tomato. (DT:My cheese was too soft to cut so I just pulled of almond sized pieces and scattered it around.)

Toss the heirloom wedges and cherry tomatoes gently in a large bowl with the sliced shallots, 1/2 tsp. kosher salt, a pinch of pepper, and 3 tablespoons of the vinaigrette. Taste for seasoning, adding more vinaigrette if you like. Gently toss in the croutons.

Arrange the salad on the platter, piling it in the center, allowing the slices of tomato and cheese to peek through. Scatter the parsley and remaining basil leaves over the top of the salad.